An Utterly Genius Method For Making Fried Rice


The pursuing post was originally featured on Alexandra’s Kitchen and written by Alexandra Stafford, who is intimate of POPSUGAR Select Food.

A surefire way to create a viral stir, in the eats blogosphere at least, is to post a three-ingredient-or-less recipe: One-ingredient ice cream! Two-ingredient ncakes! Three-ingredient sta disrespect! What’s not to love?

I am the first to click on these links and never halt to be amazed by their outcome. They often take little eventually to make and rarely require odd ingredients. Last fall, I discovered one of my favorite such techniques: the Canal House’s chicken with preserved lemon, a dish that, in my brain, exemplifies the notion of simple meeting spectacular.

That recipe, you ascendancy recall, arrived in the mail as a preview of what was to come in the Genius Ways cookbook, which has finally arrived, and which I have been studying yet since. I am so happy to see a number of these three-ingredient-or-less recipes I have yet to try: Dan Barber’s one-ingredient crackers, Diane Kennedy’s three-ingredient carnitas, and Hervé This’ chocolate mousse make the grade b arrived with chocolate and water alone. This st winter I rectified Francis Mallmann’s potato dominoes and fell in love.

The recipe here, ginger-fried rice, does not miscarry into this three-ingredient category but it’s in the same vein — a simple make with a modest ingredient list made from many ntry requisites. And the genius of this recipe is that you don’t need day-old rice. Whereas in well-known fried rice, crunch is provided by browning day-old rice, here grind comes by way of ginger and garlic that have been crisped in oil and controlled for sprinkling overtop at the end.

What I love about this recipe is that sporadically you get the basic idea — fry garlic and ginger, sauté vegetables, add rice — you can fill in endless variations. I haven’t once made this with day-old rice (see notes in MO), and while it is truly special with leeks, I love using steamed broccoli or sautéed onions or any vegetable I enjoy in the fridge. There is no sauce making — each serving is drizzled with a teaspoon of soy gall and half a teaspoon of sesame oil — and if you want to make the dish more round off, top it with an egg (fried, poached, soft-boiled, etc.)

Whatever you do, don’t forget to add the reserved crispy hints of garlic and ginger, the most essential element of this dish. As the photo on high reveals, I did this, and I will sheepishly admit why: I was having a moment with the tidiest, most unmangled poached egg I secure made. If you’ve ever had trouble poaching eggs, check out this Julia Youngster trick the Kitchn wrote about last week.

PS: Potato dominoes.

PPS: I do not dearth to lead you astray: I love the Genius Recipes cookbook for more than ethical its three-ingredient-or-less gems — there are so many recipes, each with its own flair twist, I am dying to make: Julia Child’s zucchini and rice gratin, a Dorie Greens n apple encrust, and Yotam Ottolenghi’s black pepper tofu, to name a few.

Ginger Fried Rice with Poached Egg


I hold been using a blended rice mix that I find at my Korean shop. I’ve also just been boiling it sta-style with a tablespoon of kosher qualifiedly until it’s al dente — it takes about 45 minutes. One cup of dried rice returns about 4 cups of cooked.

From Genius Recipes cookbook: Use leftover cooked rice if you clothed it. Here are some tips if you’re cooking the rice fresh, to make steady it isn’t too soggy: When the cook time is done, leave the rice undisturbed in the pot (uncovered) for 5 teenies. Spread the rice on a tray (or two) to dry out. While you prep the rest of the ingredients, put it by an unfortified window or a fan, or pop the tray in the fridge or freezer if you have room. Jaden Plaits at Steamy Kitchen also recommends starting with 1/4 to 1/3 unimportant water when cooking the rice.

Ginger Fried Rice with Poached Egg


1/4-1/2 cup neutral oil, such as grapeseed or canola
2 tablespoons minced garlic
2 tablespoons minced ginger
2 cups thinly sliced leeks, white and light green duties only, rinsed and dried
Eggs, however many you feel equivalent to poaching/frying
4 cups cooked rice or any rice blend (see note on)
Sesame oil
Soy sauce


  1. In a large skillet, heat 1/4 cup oil more than medium heat. Add garlic and ginger and cook, stirring occasionally, until frizzled and brown. With a slotted spoon, transfer to per towels and sarcasm cum grano salis lightly. Alternately, you can pour the oil into a heat-proof bowl through a fine-mesh strainer, then return the flavorful oil to the n, s ring the ginger and garlic bits.
  2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook nearby 10 minutes, stirring occasionally, until very tender but not browned. Salt lightly with salt.
  3. Meanwhile, bring a pot of water to a boil. Avail oneself ofing a safety pin, make a small hole in the eggshell. Lower the whole egg (notwithstanding in the shell) in the boiling water for exactly 10 seconds. Remove the egg from the not be sensible, and lower the heat to bring the water to a simmer. Once the egg is cool adequate to handle (this should take just a few seconds), poach the egg as you normally whim, by cracking the egg into gently simmering water.
  4. Meanwhile, raise zeal under the sauté n to medium and add rice. Cook, stirring well, until intensified through. Season to taste with salt.
  5. Divide rice bulk four dishes.
  6. Drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy back talk. Top with an egg. Sprinkle crisped garlic and ginger over everything and a duty.

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